Great with BBQ grills, but also great with indoor grills and broiling.

Place steak on a plate and rub the garlic, onion and pepper mix onto the meat on both sides well. You can (optional) use some olive oil or butter as a base for the rub.

When your satisfied with the rub (don't over do it, just a little for flavor) on the meat, place the meat on the grill (or the indoor grill or broiler) and cook to your liking.

When the meat is ready remove from grill and add a touch (small pinch) of the WildForestTruffleSea Salt (black or white) over each side of the steak and let melt into the still hot meat.

As an option you can spread a fine thin coat of the WildForest Truffle Honey on the steak and let it melt into the meat. The White Truffle Honey can be used as a great dipping sauce instead of steak sauce.

Serve with baked potato or garlic or truffle mashed potatoes, corn on the cob, or what ever makes your mouth water!

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Truffle Honey Chicken with

Onions & Mushrooms

White Truffle Honey

Chicken & OnionsA Simple but Delicious Meal

Ingredients:1-2 chicken breast (Skinless) (without bone)1 large sized Onion (halved and sliced)8 large mushrooms (quartered)2 clove of chopped garlic (or garlic powder)Black Pepper (fresh best)Wild Forest Truffle Sea SaltMarDona Garlic Olive Oil Spray Wild Forest White Truffle Honey(Double the amounts for 4 breast)Wash chicken and put to side.Cut onion in half and into slices, cut mushrooms into 4 quarters, course chops the garlic (or use garlic powder) and set onion, garlic and mushrooms aside.Place the 1-2 chicken breasts onto a plate (or flat surface), rub/spray olive oil on both sides well, and add mixture of garlic powder, black pepper and salt. Place to the side.In a frying pan (non-stick preferably) add/spray some MarDona Garlic Olive Oil and when heated add onions, and begin to sauté them. As they become softer, add the mushrooms and begin to caramelize the mixture. Just as they are ready to remove from the heat, (mushrooms and onions should be a nice light brown color and the onions should be soft) add 1-2 tablespoons of the White Truffle Honey into the mix and stir well mixing the onions & mushrooms, and put the mixture aside for a minute.In the same pan, spray some MarDona Garlic Olive Oil to coat the pan then add the chicken breast (already seasons on both sides), cook well to your taste (make sure chicken is fully cooked). Just about the time your ready to remove the chicken spread a fine coat of the White Truffle Honey over the chicken breast and let it melt into the chicken allowing it make a coat. Place the chicken on to a dish and then spread a coat of the onion and mushrooms mix over the chicken so it stays warm and keeps the honey truffle flavor locked in.

Serve over mashed potatoes and a side vegetable such as steamed asparagus with butter & garlic melting on them.Oh by the way..... leave some honey out to use as a dipping sauce for the chicken and potatoes. Are you hungry yet!

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Butternut Squash

Ingredients

2 cut pear , peeled, cored, cut in chunks

1 small butternut squash , peeled, seeded, cut into chunks

3 tsp MarDona Organic Extra Virgin Olive Oil

1 fresh onion , diced

3 cup low-sodium chicken or vegetable broth (no sugar)

Directions

Preheat oven to 400 degrees. In a roasting pan, combine the squash and pears. Drizzle and toss the squash and pears with 1/2 of the olive oil. Place roasting pan uncovered in oven and roast for 20 to 30 minutes, until the squash starts to brown. Set aside.

Heat the remaining oil in a large saucepan on medium heat. Add onion and sauté until golden. Add roasted pears, butternut squash and broth to the saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes.

1.In 5-quart Dutch oven or pot, heat oil over medium-high heat. 2.Cook onions, garlic and parsley in oil 3 to 5 minutes, stirring occasionally, until onions are crisp-tender. 3.Stir in whole and stewed tomatoes, tomato sauce, broth or clam juice, basil and pepper, breaking up tomatoes with a fork. 4.Heat to boiling; reduce heat to low. 5.Simmer uncovered 10 minutes, stirring occasionally. 6.Return to boiling. 7.Stir in clams and halibut; cover and simmer over medium heat 4 to 6 minutes or until clam shells open and fish flakes easily with a fork. 8.Stir in shrimp; cover and simmer until shrimp are pink and firm. 9.Stir in crabmeat. Simmer uncovered about 5 minutes or until thoroughly heated. 10.Discard any clams that did not open. Serve with bread to dip into broth.

Spray the pre-heated barbecue grill with MarDona White Truffle Oil or use olive oil to avoid the food sticking.(You can use an indoor electric grill or an oven broiler just as well)

Clean the shrimp completely and devein them (or buy them that way), you can leave the tails on or remove it's all optional.

Place prepared & cleaned shrimp in a dish and sprinkle with Wild Forest or MarDona White Truffle Oil, cover the plate tightly and refrigerate until you're ready to cook them.

You will need a large bowl with an electric mixer or a blender is great, so it is easier to mix all the ingredients. Combine together the white truffle oil, lemon or lime juice, onion, garlic and basil (parsley) a pinch of Wild Forest White Truffle Sea Salt and ground black pepper for taste. Blend just enough to mix the ingredients smoothly then set aside for later.

When you are ready to cook, dip the shrimp with the truffle olive oil mixture. Place the coated shrimp onto the hot grill and cook approximately 2 minutes on one side, then turn and cook another 1 minute or until shrimp are opaque in center.Do Not Over Cook! Remove from grill.

Arrange shrimp up on a platter, spread lightly with the truffle oil mix. Place unused mix in a bowl and use for dipping.

Serve with grilled corn on the cob, a tossed salad, grill zucchini, bean salad, or what ever your taste desires. It should make 4 servings. Enjoy!

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Halibut withBlackberry Sauce

Ingredients

1/2 cup fresh blackberries , plus some to garnish

1/3 cup MarDona the Original Traditional Balsamic Vinegar

2 4-oz halibut filet , (can use salmon)

2 tsp MarDona Extra Virgin Olive Oil

1 pinch salt , or to taste

Directions

1. Preheat broiler. Place 1/2 cup of berries in a mesh strainer over a saucepan. Mash fruit so juice goes into saucepan. Discard seeds and pulp.

2.Add balsamic vinegar and jam to saucepan and heat over medium until simmering. Simmer for 10 to 15 minutes stirring occasionally until the sauce reduces.

3. Brush fish filets with olive oil and sprinkle with salt. Place skin-side up in broiling pan or baking dish. Broil for 5 minutes then flip over in pan. Broil another 3 to 5 minutes. Place filet on plate and spoon sauce over the top. Garnish with a few whole berries. Serve

Heat Grill to medium low. Combine Parmesan, thyme and salt and pepper in a small bowl. Brush mushrooms with oil on both sides and season with salt and pepper to taste.

Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted.

Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil. In a sauté pan, drizzle olive oil and sauté the oyster mushrooms until golden brown and tender. Season with salt and pepper. Place on top of portobellos and serve.

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